David Chang Quotes

I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.

Lifes too short to just breeze on by.

You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.

To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

I constantly think I'm a fraud, that this success is not warranted or justified.

I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, theyre not teaching you the broad foundation you need to become a well-rounded cook.

Food, to me, is always about cooking and eating with those you love and care for.

Contemporary ramen is totally different than what most Americans think ramen should be. Ramen is not one thing; there are many, many different types.

Rage or fear... It oscillates. Rage I need to motivate me to try things that I can't ordinarily do - as I'm a lazy man. Fear - to keep pushing harder so we don't lose what we've accomplished.

We're hoping to succeed; we're okay with failure. We just don't want to land in between.

I love chicken. I love chicken products: fried chicken, roasted chicken, chicken nuggets - whatever. And going to Japan, I would see that these chicken were smoked and then grilled and then have this amazing crispy skin.

Cooking and gardening involve so many disciplines: math, chemistry, reading, history.

People don't think that bread is part of Asian culture or Asian food culture, but it's quite prevalent in Northern China, and you see it throughout Japan and as you go to Taiwan.